Lentils

Choose 1lb of French green lentils rather than the courser brown ones. Sort them to make sure there are no stray stones. Use a stainless steel pot and cover the lentils with cold water with an inch of water to spare. Drop in two crushed cloves of garlic, and 2 bay leaves. Do not salt and pepper until the very end. Bring to a boil and then simmer for 20 minutes. Then if you wish you can add a handful of peeled pearl onions and chopped carrots, too. Simmer for another 20 minutes - but do not overcook or the lentils will turn to mush. Drain the lentils. Add olive oil (or butter) and salt and pepper to taste. If you want to add two handfuls of diced, unsmoked salted bacon, it is best to boil it in water separately for 10 minutes before adding it to the lentils (this will remove the salt brine taste). You can add this to the lentils at any time.

Olive oil

2 bay leaves

1 handful of peeled pearl onions and chopped carrots

2 handfuls of diced, unsmoked salted bacon

2 crushed cloves of garlic

salt and pepper to taste

grain mustard

wine or cider vinegar

rosemary

chopped green onions

Cold Lentils: the next day you will have left over lentils. Make a thick vinaigrette with 1 TBLS of French Moutarde de Meaux (grain mustard). Use 1 TBLS of wine or cider vinegar to 4 TBLS of olive oil. Mix the mustard with the vinegar before mixing in the oil. You'll need to add more salt than you think or it will taste bland. You can also add some fresh chopped garlic and rosemary and chopped green onions if you want a real zing!